Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 0.25 tsp salt
  • 4 tbsp ice-cold water
  • 1 cup granulated sugar
  • 3 tbsp cornstarch
  • 0.25 tsp salt
  • 3 large eggs
  • 0.5 cup unsalted butter, melted and cooled
  • 1 tsp pure vanilla extract
  • 1 can (400ml) full-fat coconut milk
  • 1.5 cups sweetened shredded coconut, toasted
  • 1 cup whole milk

Instructions:

  1. Mix flour, salt, and cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually add ice water until the dough just holds together.
  3. Roll out the dough and fit it into a 9-inch pie plate.
  4. Blind bake the crust at 350°F (175°C) for 8-10 minutes to ensure a crisp bottom.
  5. Spread shredded coconut on a baking sheet and toast at 325°F (160°C) for 5-8 minutes until fragrant and lightly golden.
  6. In a large bowl, whisk together sugar, cornstarch, and salt.
  7. Beat in the eggs, melted butter, and vanilla extract until the mixture is smooth and pale.
  8. Slowly stir in the coconut milk and whole milk, then fold in the toasted shredded coconut until evenly distributed.
  9. Pour the filling into the pre-baked crust.
  10. Bake at 325°F (160°C) for 45-50 minutes until the edges are set and the center has a slight, jelly-like jiggle.
  11. Remove from oven and cool completely on a wire rack before refrigerating for 4 hours for clean slicing.